Vegan Cinnamon Pancakes

4.97 stars (33 reviews)

Vegan cinnamon pancakes are the perfect weekend breakfast! These warm, light & fluffy pancakes are easy to make and require only 9 simple ingredients!

Prep Time10

Cook Time20

Total Time30

Servings: pancakes

Ingredients

Dry

2 cups unbleached all-purpose flour sifted
2 Tablespoons coconut sugar or granulated sugar
1 Tablespoon ground cinnamon
¼ teaspoon Himalayan pink salt
1 Tablespoon baking powder

Wet

2 cups non-dairy milk (I used almond milk)
2 teaspoons apple cider vinegar
1 Tablespoon vanilla extract
1 Tablespoons neutral cooking oil (I use melted refined coconut oil)

Instructions

In a glass measuring cup (or a small bowl), measure out the almond milk. Add the vinegar to create a buttermilk. Set aside while you prep the dry ingredients.
In a large bowl, sift the flour. Whisk in the remaining dry ingredients: coconut sugar, cinnamon, salt and baking powder.
Pour the wet ingredients; milk mixture, vanilla extract, and oil, into the bowl of dry ingredients.
Gently whisk together the batter. don't over-mix, small lumps are fine.
Let the batter rest, for about 3 minutes. This creates a perfect, fluffy pancake so I suggest you don't skip it. In the mean time heat the pan up over medium-high heat.
Add about ¼ to ½ teaspoon of coconut oil to your heated pan/griddle where the pancake batter will be dropped.
Oil is optional on a non-stick surface.
Pour ¼ cup of batter on the oil. This will help keep the pancakes from sticking.
The pancakes are ready to be flipped once the edges appear cooked and bubbles form and pop on top.
Flip and cook on the other side until lightly browned, another minute or 2.
Serve immediately with maple syrup.
ENJOY!

Notes

To keep warm before serving, place in a 180º preheated oven.
Any left overs can easily be frozen. Place in a freezer safe container or bag with a sheet of parchment paper between each pancake.

Nutrition

Course: Breakfast

Cuisine: American

Author: Marlena Luna